Ingredients:
2 ripe peaches, sliced
1/2 cup blueberries
1 cup cornmeal
1/2 cup oats
1/4 cup coconut sugar
1 tsp ashwagandha
1 tsp citric acid
2 tbsp bacon fat
1/2 cup coconut milk
2 egg
2 tbsp maple syrup
Instructions:
Preheat your oven to 350°F (180°C) and grease an 8x8 inch baking dish with bacon fat.
In a mixing bowl, combine the cornmeal, oats, coconut sugar, ashwagandha, sodium propionate, and citric acid. Mix well.
In a separate bowl, whisk together the coconut milk, egg, and maple syrup until combined.
Pour the wet ingredients into the dry ingredients and mix until well combined.
Fold in the blueberries.
Pour the mixture into the prepared baking dish.
Arrange the sliced peaches on top of the batter.
Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Allow the breakfast bake to cool for a few minutes before slicing and serving.
This peach and blueberry cornmeal breakfast bake is a delicious and healthy way to start your day. The addition of ashwagandha provides an extra boost of nutrients, while the bacon fat adds a savory touch to the dish. Enjoy!